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Phone 972-473-2722
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Fresh From The Sea

Swordfish Skewers Recipe

Rick Oruch - Monday, March 30, 2020

Lemon-Glazed Swordfish Skewers 

Ingredients:
6 eight-inch wooden skewers

½ cup freshly squeezed lemon juice

1 Tbsp lemon zest

1 tsp chili paste

2 tsp fish sauce, optional

¼ cup sugar

½ tsp sea salt

1 pound swordfish

18 snow peas

18 grape or cherub tomatoes, preferably red and yellow

2 Tbsp extra-virgin olive oil

Sea salt and pepper, to taste

2 tsp cornstarch

2 tsp water

8 mint leaves, for garnish


Instructions:

  1. Soak skewers in water for 30 minutes.  

  2. In a medium bowl, mix lemon juice, zest, chili paste, fish sauce, sugar and salt. 

  3. Place swordfish in lemon mixture and marinate for 30 minutes.

  4. Place a small pan of water on to boil and prepare an ice bath.  When the water boils, place snow peas in and blanch for 30 seconds.  Remove to ice bath then drain and pat dry. Set aside.

  5. After the fish marinates for 30 min begin assembling the skewers but do not discard marinade.

  6. Place a fish piece on skewer and slide to the end.  Then wrap a snow pea around a tomato and slide onto skewers.  Repeat until you have three pieces of fish and three wrapped tomatoes then finish with a forth piece of fish.  Repeat for all six skewers.

  7. Place skewers in a dish and coat with olive oil, salt and pepper.

  8. Heat in a ribbed grill pan to medium hot.

  9. While pan is heating, place marinade in a small sauce pan and heat.  Mix corn starch and water to make slurry and add a little at a time to hot marinade until a creamy glaze is formed.  Set aside.

  10.  When grill is hot, spray with nonstick spray then place skewers on grill.  Turn a quarter turn every minute or so until the fish is cooked to desired doneness, no more than five or six minutes total.

  11. Turn grill off but leave skewers in place and brush on glaze, turning and brushing until all sides are covered.

  12. Cut mint leaves into strips.  Serve fish over cooked rice topped with mint strips, if desired.

Yield:  6 skewers


Watch Rick prepare Dungeness Crabs 2013

Rick Oruch - Thursday, March 26, 2020

Watch Rick teach you how to break down and eat Dungeness Crabs.

Haddock Sliders Recipe

Rick Oruch - Monday, March 23, 2020

Haddock Sliders

Ingredients:

Canola oil, for frying

6 2-ounce pieces haddock

1 cup flour

½ cup buttermilk

½ cup 2% milk

1 cup whole wheat Panko bread crumbs

2 6 slider buns, toasted

Tartar Sauce, for serving

Cocktail Sauce, for serving

Dill sandwich pickles, for serving


Instructions:

  1. Preheat oil in a cast-iron skillet filled halfway with canola oil.

  2. In one shallow dish, add the flour.  In a second shallow dish add the buttermilk and 2% milk.  In a third shallow dish, add the cracker meal. Dredge the fish into flour, then the milk and then the Panko crumbs.

  3. Fry the fish until golden brown and cooked through, 5-7 minutes.  Remove and drain on a paper towel lined plate.

  4. Place each piece of fish on a toasted bun and top with Tartar Sauce on one side and cocktail sauce on the other side. Serve with pickles and a side of coleslaw, if desired.


Yield:  6 sliders



COVID-19 Temporarily Closing

Rick Oruch - Saturday, March 21, 2020

To all of our wonderful customers,

Sea Breeze has had to make a tough decision, but feels it is the right one. We will be closed today until further notice as we wait for more updates on the Coronavirus Pandemic. As of now, we will be closed through at least April 27th.

Before we get into more details, we want to take a second to thank each and everyone one of you for your unconditional support to our restaurant and our Sea Breeze family. Over the last couple of days, you all have been incredibly supportive and generous to our staff, and for that, we are extremely grateful. You all wiped us out of fish!

As tough as this decision is, we have to put our staff and guest’s health first. We are taking the spread of COVID-19 seriously, and we hope everyone else is, too.

Without a doubt, we have full intentions of re-opening as soon as we are allowed to operate as a full service restaurant. These last 13 years have been years we will always cherish, and we look forward to the next 13. But for now, we will be on pause.

Your support and passion for our fresh fish is something we can never thank you enough for. We will look forward to re-opening our doors and starting right where we left off, serving the freshest fish in DFW to the best customers we could ask for.

We will continue to make updates on social media while we are temporarily closed so make sure you are following us. Until then, everyone stay safe and take care of your families.

Sincerely,
The Oruch Family

COVID-19 Update

Rick Oruch - Tuesday, March 17, 2020

Like you, we are monitoring the latest news about the COVID-19 virus. Although we always pay close attention to the cleanliness of our restaurant, we are taking extra precautions to sanitize and clean during this outbreak. The staff at Sea Breeze is healthy and ready to serve you the best seafood in DFW. We have no plans of shutting our doors and are keeping “social distancing” in mind as we seat our guests. If you prefer to avoid any interaction in the restaurant, please give us a call so we can take your order over the phone and bring it to you curbside. Our fish market is fully stocked with fresh fish and our blog has several recipes for our customers to enjoy at home. We thank all our great customers for their support, and we will do everything in our power to continue serving you the freshest fish in DFW.

- The Oruch Family

Call the restaurant directly for any questions or to place your ToGo order
972-473-2722

Steamed Mussels Recipe

Rick Oruch - Monday, March 16, 2020

Classic Steamed Mussels

Ingredients:

¼ cup olive oil

6 Tbsp. minced shallots

1 Tbsp. minced garlic

2 pounds mussels

½ -¾ cup dry white wine

1 tsp. Old Bay Seasoning

Juice of 1 lemon

2 tsp. butter

2/3 cup chopped mixed parsley and cilantro (divided use)


Instructions:

  1. Heat a Dutch oven over high heat.  When the pot is hot, add the oil, shallots and garlic and cook for about 1 minute, stirring. 

  2. Add the mussels, wine, Old Bay Seasoning, lemon juice, half of the parsley and cilantro and cover with the lid and shake the pot.

  3. Cook shaking the pot often, until the mussels open, about 4 minutes.  (The larger the mussels, the longer they will take to cook.)

  4. Reduce the heat to medium-high.  Reduce the liquid by one-third and then turn off the heat.  Divide the mussels and sauce among 4 big soup plates.

  5. Garnish with the remaining herbs and serve immediately with garlic bread to sop up the juices.


Yield:  4 servings


3/12 New Specials

Rick Oruch - Thursday, March 12, 2020

Entrees


Grilled Whole Branzino *Laurenz V. Gruner Veltnliner
with cheramoula served with two specialty sides...35
Cedar Planked Steelhead Trout *Canvasback Cabernet Sauvignon
with horseradish dill creme fraiche glaze with Two Specialty Sides...28
Blackened Red Snapper *Penner Ash Pinot Noir
with red pepper tomato jam served and Two Specialty Sides...33
Sauteed Flounder Crab Florentine*Mer Soleil Chardonnay
with lemon butter served with Two Specialty Sides...32
Sauteed Skate Wing *Albert Bichot Chablis
with sun-dried tomatoes, capers, brown butter served with Two Specialty Sides...30
Baked Crabmeat Stuffed Haddock
with Lemon Dill Butter served with Two Specialty Sides...25

Specialty Side Choices
-Sugar Snap peas with Mint
-Mushroom medley with cipollini
-Poblano Whipped Potatoes
-Panzanella salad, arugula, tomatoes, black olives, balsamic

Scallop Thermidor Recipe

Rick Oruch - Tuesday, March 10, 2020

Scallops Thermidor

Ingredients:

12 sea scallops

1 Tbsp olive oil

½ cup coarsely chopped onion

½ cup sliced mushrooms

2 cloves, finely chopped

¼ cup dry vermouth

1 cup half and half

½ cup finely shredded sharp cheddar cheese

1 tsp parsley

Paprika, to taste


Instructions:

  1. Preheat oven to 400 degrees.

  2. Heat sauté pan or cast-iron skillet over high heat. Add olive oil.  Sprinkle scallops with salt and pepper and sear for 4 minutes per side.  Remove scallops from pan and keep warm.

  3. Sauté onions and mushrooms on high heat until lightly browned.  Reduce heat to medium-high and add garlic and sauté for another 30 seconds.

  4. Add vermouth, stir to get all the brown bits from the bottom of skillet, reduce heat.  When most of the liquid has cooked off, add half and half. Bring to boil for 3 minutes.  Turn off heat, leave pan on burner and add cheese.

  5. When cheese is melted, stir, add salt and pepper to taste.  Serve scallops in individual shells or soup bowl. Serve sauce over scallops. 

Yield:  2 servings


New Menu

Rick Oruch - Sunday, March 08, 2020

3/5 New Specials

Rick Oruch - Thursday, March 05, 2020

Entrees
Grilled Whole Branzino *Andre Dezat Sancerre
with red pepper tapenade served with two specialty sides...35
Cedar Planked Steelhead Trout *Bell Red Blend
with lemon maple glaze with Two Specialty Sides...28
Blackened Red Snapper *Arrowwood Cabernet Sauvignon
with guava butter served and Two Specialty Sides...33
Sauteed Flounder Francesca*Nielson Chardonnay
with crab corn salad served with Two Specialty Sides...32
Pan Seared Walleye Pike *Four Graces Pinot Noir
with marsala mushroom sauce served with Two Specialty Sides...30

Specialty Side Choices
-Roasted Broccoli with Sesame
-Spaghetti Squash with tomato basil
-Whipped Potatoes with Ranch
-Tortilla salad with Cucumber, Jicama, Carrots, and Sweet Chili Lime Vinaigrette




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Temporarily closed due to COVID-19

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Monday Closed
Sunday, Tuesday-Thursday 11am-9pm
Friday-Saturday 11am-10pm 

Happy Hour Daily 3-6pm 

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